This chess bars recipe is one of the easiest and best desserts out there! Sometimes referred to as chess cake or gooey butter cake, these bars use cream cheese and yellow cake mix for a delicious dessert that's requested year-round!
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Does everyone have a favorite dessert from when they were growing up? I think this might be mine. Chess bars (also referred to as chess squares or gooey butter cake). My mom would make a batch of these every so often and stick them in the fridge. I'd secretly sneak them out quite frequently, even if she was saving them for Easter, Christmas, or some other holiday. When I'd mention to her how much I loved them, she'd say that they were so easy, she should make them more often. And do you know what? They ARE so easy.
What are chess bars?
These chess bars have a layer of cake-likeness on the bottom and a layer of gooey cream cheese + powdered sugar on the top. I just love how the top tends to get all crackly too. Over the years, my sweet tooth has almost gone away, but I still can't resist these! My mom has made them more recently, and they are ALWAYS what I gravitate towards and tend to scarf down a little too quickly.
Ingredients needed:
- 1 box yellow cake mix
- 1 stick butter (softened)
- 4 eggs
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
Some tips when making the recipe:
- I'd recommend letting the chess bars completely cool before cutting. You'll get much better results that way. And they are easier to cut. It's hard to resist eating them right away, but trust me.
- I typically cook my chess bars in a parchment-lined pan so I can easily take them out and cut them, but you can also just make them in a cake pan with no parchment and then cut them in the pan. Either works!
- I use my Kitchen-Aid Mixer to make these chess bars, because it makes it so easy, but a simple hand mixer like this works well too!
Do chess bars need to be refrigerated?
Yes! At least, I do. Most things that have cream cheese do better with refrigeration and it keeps them fresh. If I'm serving for a gathering, they are fine if you have them out for a few hours. I do try to put them out at least 30 minutes before serving, just so they get that bit of gooeyness back.
Store leftovers in the refrigerator in an airtight container. Use wax paper in between each layer of chess bars so that they don't stick to one another.
Can you make other flavors?
Absolutely! I've made a pumpkin version of these before and they were delicious. An easy way to mix it up is to use something other than yellow cake mix in the base. You can try strawberry, lemon, whatever you want. I can't guarantee they will come out perfectly since I've never tested it out, but it SEEMS like it should work!
If you like this recipe, you'll love these:
- Gooey confetti cake bars
- No bake lemonade pie
- Easy pecan banana bread
- Dutch apple pie with crumb topping
- Pineapple cherry dump cake
How to make the chess squares:
Making the chess bars, or squares, is so easy! First, make sure your butter and cream cheese are softened. Then you can get started! Preheat your oven to 350 degrees F. Line a 9x13 pan with parchment paper for easy removal and cutting of the chess bars.
In a large bowl (or bowl of a stand mixer), mix together 1 egg, the softened stick of butter, and the cake mix. Mix until blended and combined.
Take this mixture and pat down into a 9x13 pan.
Wash and dry your mixing bowl, then add the cream cheese, 3 eggs, vanilla, and powdered sugar to the bowl. Then mix that until combined and pour over the cake mixture.
Put in the oven and bake for 10 minutes at 350 degrees F, then turn down the oven to 325 and bake for another 45-50 minutes. Let cool, then cut into squares!
Store any leftovers in the refrigerator with wax paper in between each layer.
Chess Bars
Ingredients
- 1 box yellow cake mix
- 1 stick butter softened
- 1 egg for base
- 3 eggs for topping
- 8 oz cream cheese softened
- 16 oz powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- Take the cake mix, 1 egg, and softened stick of butter and mix together.
- Pat down into a 9x13 pan.
- Mix together remaining eggs, cream cheese, powdered sugar, and vanilla and pour over cake.
- Bake at 350 for 10 minutes.
- Reduce heat to 325 and bake for 45-50 minutes.
- This cake will sink in the middle after it cools.
- Let cool completely before cutting. Cut into squares and place any remaining bars in the refrigerator in an airtight container (between layers of wax or parchment paper).
Notes
- I'd recommend letting the chess bars completely cool before cutting. You'll get much better results that way. And they are easier to cut. It's hard to resist eating them right away, but trust me.
- I cook mine in a parchment-lined pan so I can easily take them out and cut them, but you can also just make them in a cake pan with no parchment and then cut them in the pan. Either works!
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
Debra J
Add some coconut and pecans, was a hit at a church function!
Kelly
Does it make a difference if you use margarine instead of butter? What about making a double batch at the same time for one pan…do you think it would need more time?
foodbanjo
If you were making a double batch, I'd strongly recommend two pans. I wouldn't try doing it in one pan, as it wouldn't set properly. You could use margarine instead of butter, yes. I think that's what my grandma used to use!
Lauren
How did you make the pumpkin version? Just add some pumpkin purée and pumpkin spice seasoning??
Brenda Pagel
Do chess bars freeze well?
foodbanjo
Yes! I'd made sure they are completely cooled and store in a freezer safe container or bag. Freeze for up to 1 month, and thaw in the refrigerator. :)
Kimberly
How do you know when they are done? Do they still jiggle?
foodbanjo
They are a little jiggly. You definitely want to leave time for cooling and place in the fridge. That will help the cream cheese layer firm up. If you try to cut them when warm, it will be messy!
Stephene
Try this recipe using an orange cake mix and serve it with orange sherbet and vanilla ice cream! It is wonderful as well!
Sandy
I’ve made with orange cake mix too, Delicious!! In fact getting ready to make it right now! My favorite!
Fran
This is my first time using this particular recipe and they came out great. I accidentally made a different “variation”. It was 5 am and the coffee hadn’t set in...I added cream cheese to the cake mix (base). Didn’t realize it till I was putting it in the Pyrex and it didn’t look right. I just pulled out another cream cheese to use for the top. Well, it all came out fine. Serving at party tomorrow.
Mary Beth
I made these today and I used a lemon cake mix and they were delicious and only 2 left!!
Kaye Foss
Just took out of the oven, smells so good!!!!
Sarah
In the oven now. I had never heard of these until my husband requested them tonight. His mom made them a lot growing up. Excited to taste the finished product, and SO easy to make!
Louise tate
Can u yes white cake mix . That’s all I have
foodbanjo
Yes, you can use white cake mix! It may not be quite as rich as the yellow cake mix, but it should work fine!
Kim
Delicious and the entire family loved them
Karly Campbell
I need all of this gooey cake goodness in my life. Drooling over the photos alone!